Recipes / Discussions on cooking from Team-BHP Master Chefs

This is a discussion on Recipes / Discussions on cooking from Team-BHP Master Chefs within Shifting gears, part of the Around the Corner category; Originally Posted by netchef
What I'd really like is a recipe for North Indian mutton curry: the genuine article. Anyone?
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Whisk curd and mix in the kashmiri dry red chilli. Marinate the meat in this curd mixture for 3-4 hours.
Coarsely grind the cloves, cinnamon, cardamom and cumin seeds in a mortar pestle.
Heat oil in a pressure cooker pan, add the coarsely ground whole spices mentioned above. Add the onion-ginger-garlic mixture.Fry till brown.
Add the marinated meat and salt to taste, and fry till the meat changes colour and the marinade liquid dries up.
Add tomatoes and cook. Once the tomatoes have fried well, add 3 cups of hot water if you want a gravy for rice and 2 cups if you want slightly thick gravy to eat with chapatis/rotis .
Once the hot water is added, put the pressure on and cook for 15 minutes.
Garnish with freshly chopped coriander leaves.

* Kashmiri red chilli is easily available in stores. It adds a deep red colour and is proportionately less chilli hot than other red chilli powders available.

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Have it with steamed Basmati rice, or kulchas. I modified the recipe a bit, adding some fresh fruits at the end.

Mix all the ingredients and whisk till it is all mixed up and has a rich texture.
Pour it into a greased baking dish.
Garnish it with slivered almonds.
Bake in an oven at 150 degrees for 45 minutes.
Keep checking after 30 minutes using a toothpick.

Thanks for the wishes.

My wife was actively helping me with the dishes. It would not have been possible without her.
For the contest she prepared the brown rice and I did the rest of the stuff. Of course with her back seat cooking instructions.

So here is my story, I could not cook to save my life. Heck I had trouble not burning a papad. BUT I went to school in the states and I had to learn to cook because I got sick of spending money and eating out. So turns out I am extremely talented and I must say I amazed myself. I can make several dishes including dhansak (its a parsi dish) AND I AM NOT PARSI. I had made some awesome habanero sauce from my own recipe, but now that I am back in India I cant find habaneros here, any help? I am also working on my own recipe for another hot sauce. I even had friends calling me on Thursdays and Fridays asking me to cook on the weekend!!!!

Whisk curd and mix in the kashmiri dry red chilli. Marinate the meat in this curd mixture for 3-4 hours.
Coarsely grind the cloves, cinnamon, cardamom and cumin seeds in a mortar pestle.
Heat oil in a pressure cooker pan, add the coarsely ground whole spices mentioned above. Add the onion-ginger-garlic mixture.Fry till brown.
Add the marinated meat and salt to taste, and fry till the meat changes colour and the marinade liquid dries up.
Add tomatoes and cook. Once the tomatoes have fried well, add 3 cups of hot water if you want a gravy for rice and 2 cups if you want slightly thick gravy to eat with chapatis/rotis .
Once the hot water is added, put the pressure on and cook for 15 minutes.
Garnish with freshly chopped coriander leaves.

* Kashmiri red chilli is easily available in stores. It adds a deep red colour and is proportionately less chilli hot than other red chilli powders available.

-------------
Have it with steamed Basmati rice, or kulchas. I modified the recipe a bit, adding some fresh fruits at the end.

Nitin: Thanks. That sounds lovely. Sure to try it next I cook.
Sorry I missed your post- had completely 'lost' the thread (but never the plot!)

Quote:

Originally Posted by bblost

I just won the second place in the cooking contest held in my company.

Mix all the ingredients and whisk till it is all mixed up and has a rich texture.
Pour it into a greased baking dish.
Garnish it with slivered almonds.
Bake in an oven at 150 degrees for 45 minutes.
Keep checking after 30 minutes using a toothpick.

Thanks for the wishes.

My wife was actively helping me with the dishes. It would not have been possible without her.
For the contest she prepared the brown rice and I did the rest of the stuff. Of course with her back seat cooking instructions.

bblost: Ah. Thanks. Didn't realise you'd posted. The word Florentine immediately transports the dish into the realm of 'exotic'- if you ask me.

Quote:

Originally Posted by filcord

Apart from breakfast eggs/omelette, love to cook pasta. I make a mean lasagna and down half a bottle of wine whilst preparing and then eating !.

Do any of you guy's know how to prep biryani (veg)?
I know I can get the recipe off any of the website but somehow I always feel that its kind of too complicated to make it...

Regards,

Which type of (veg) biryani did you want to make? Bangalore (spicy) or Hyderabad (light)?

The simplest I have known is the recipe that is on the pack of Everest Pulao Biryani Masala. I don't normally trust the recipe printed on the masala packets, but this one is simple and practical and turns out great every time (both the aroma and the taste). Used to carry this packet to make biryani in Germany - with ready cut veggies meant for soups! Was a hit with the Germans and Turks there.